Crispy Cod Cheeks in Panko Breadcrumbs Recipe
Serves 2
Light, crispy, and irresistibly golden, these panko-coated cod cheeks make the perfect starter or indulgent treat. Tender on the inside and crunchy on the outside, they’re a true seafood favourite that’s quick to make and even quicker to disappear!
- 2 kg Just Caught Cod Cheeks
- 4 eggs, beaten
- 400 g plain flour
- 400 g panko breadcrumbs
- 2 lemons, cut into wedges
- 4 tbsp fresh parsley, chopped
- 3 tsp salt
- 2 tsp black pepper
- Oil for deep frying
Method
- Start by setting up three bowls — one with plain flour mixed with salt and pepper, one with the beaten eggs, and one with the panko breadcrumbs. Coat each Just Caught cod cheek in flour, then dip into the egg, and finish with a coating of panko until fully covered.
- For deep frying, heat oil to 160°C (310°F) and cook the cod cheeks in small batches for around 2–4 minutes until golden brown. Drain on kitchen paper and keep warm in the oven at 180°C (350°F) while you cook the rest.
- To oven-bake instead, preheat your oven to 200°C (400°F) or 180°C fan. Line a baking tray with parchment paper and bake the cod cheeks for about 20 minutes, turning halfway through, until crisp and golden.
- Serve hot with a squeeze of fresh lemon and a sprinkle of chopped parsley. These crispy cod cheeks pair beautifully with homemade tartare sauce or garlic mayonnaise for an easy seafood dinner that’s guaranteed to impress.
Whether you’re cooking for a quick midweek meal or a weekend treat, these crispy cod cheeks are a real crowd-pleaser. Using fresh Just Caught cod cheeks makes all the difference — sweet, tender, and full of flavour. Serve them with chunky chips, a fresh salad, or simply a wedge of lemon for a true taste of the coast at home.
